Looking for a specialty cocktail to serve this Thanksgiving? How about this “Taste of Autum” sangria recipe I stumbled across over the weekend! All my favorite fall smells and tastes in one little alcoholic beverage. It’s light, bubbly, and the perfect balance of sweet and spice.
- Core and slice your apples (I used a mixture of red delicious, granny smith, and honeycrisp apples for added flavor and color)
- Cut half of the orange into 1 inch thick wedges
- Use a carrot peeler to skin 3 2-inch orange peels off the remaining orange (leaving off as much of the white part as possible)
- Combine all the ingredients, except the ginger ale, in a large pot or pitcher
- Cover the mixture with an airtight lid or plastic wrap and refridgerate for a minimum of 4 hours (up to 24 hours if you’d like!)
- Optional: After it has been refridgerated, strain the sangria mix, sifting out the spices and orange peels, and then return the liquid, apples and orange wedges to the pitcher. Personally, I enjoyed the overall look of the drink with the spices bobbing around, so I didn’t strain it.
- Pour the liquid into the glasses about halfway, add apple and orange slices until the glass is about 3/4 full, and then top off with ginger ale
Looking for some other cocktails to add to the menu on Thursday? Check out these other recipes I’m thinking of serving up: